White Chocolate Buckle

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm square baking tin and line with parchment paper.

   Tip: Optional: use a silicone mat for easy removal.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt.

   Tip: Sift the dry ingredients for a lighter texture.

3. 3

   In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.

   Tip: Use a stand mixer or a hand mixer for best results.

4. 4

   Beat in the eggs one at a time, then stir in the white chocolate chips.

   Tip: Don't overmix the batter to prevent toughening.

5. 5

   Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

   Tip: Don't overmix, as this can lead to a dense cake.

6. 6

   Stir in the rolled oats, brown sugar, and chopped walnuts.

   Tip: Use a rubber spatula to fold the ingredients gently.

7. 7

   Pour the batter into the prepared baking tin and smooth the top.

   Tip: Make sure the batter is evenly distributed for an even bake.

8. 8

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't overbake, as this can cause the buckle to dry out.

9. 9

   Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Let the buckle cool completely before serving to ensure the crumble topping sets properly.